Cinnamon Free Falafel Bites with Tahini Sauce

Total time1 hr 15 min

Prep time20 min

Cook time25 min

4.8

(7)

Cinnamon Free Falafel Bites with Tahini Sauce

Crispy on the outside, tender and herb-packed on the inside, these baked chickpea bites deliver everything you want from a great falafel without ever turning on the deep fryer. The flavor comes from a bold lineup of cumin, coriander, turmeric, and fresh parsley and cilantro — warm and aromatic, but notably free of cinnamon, which sneaks into a surprising number of Middle Eastern spice blends and store-bought falafel mixes. Making them from scratch means you control every pinch that goes into the bowl. The food processor does the heavy lifting, and a quick chill in the fridge before shaping ensures the patties hold together beautifully in the oven. That creamy tahini sauce — just tahini, lemon juice, garlic, and a little water whisked to a silky pour — is the kind of condiment you'll want to drizzle on everything. Serve them on a platter with lemon wedges and a scatter of fresh parsley, and you've got a crowd-pleasing appetizer or light meal that looks far more impressive than the effort involved.

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Ingredients

4 servings

For the falafel

1 can (15 oz) chickpeas, drained and rinsed
½ cup fresh flat-leaf parsley leaves, loosely packed
½ cup fresh cilantro leaves, loosely packed
3 cloves garlic, roughly chopped
½ small yellow onion, roughly chopped
1 tsp ground cumin
½ tsp ground coriander
½ tsp ground turmeric
¼ tsp cayenne pepper (optional)
¾ tsp salt
¼ tsp black pepper
2 tbsp oat flour
½ tsp baking powder
2 tbsp extra virgin olive oil, divided

For the tahini sauce

⅓ cup tahini
3 tbsp fresh lemon juice (about 1 lemon)
1 small clove garlic, finely grated
3–4 tbsp water
¼ tsp salt

For serving

2 tbsp fresh flat-leaf parsley, finely chopped (optional)
lemon wedges (optional)

Instructions

1
Spread the drained chickpeas on a clean kitchen towel or paper towels and pat them as dry as possible. Let them air-dry for 10 minutes — excess moisture will make the falafel mixture too wet to hold its shape.
2
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper and brush or drizzle 1 tbsp of the olive oil evenly over the surface.

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